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Tender white fish fillets simmering in a vibrant red tomato and pepper sauce with lemon slices and fresh cilantro

Classic Spicy Moroccan Fish in Rich Sauce

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 320 kcal

Ingredients
  

  • 4 white fish fillets (150g each), such as sea bass, cod, or snapper
  • 60 milliliters extra virgin olive oil
  • 8 cloves garlic , minced
  • 30 grams tomato paste
  • 1 tablespoon sweet paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 0.5 teaspoon ground caraway
  • 0.5 teaspoon red chili flakes
  • 1 large red bell pepper, sliced into thin strips
  • 240 milliliters wate r
  • 0.5 teaspoon kosher salt
  • 15 grams fresh cilantro, chopped
  • 1 lemon , sliced into thin rounds

Instructions
 

  • In a large, shallow skillet or tagine, heat the olive oil over medium heat.
  • Add the minced garlic and sauté for 60 seconds until fragrant, taking care not to brown it.
  • Stir in the tomato paste, sweet paprika, smoked paprika, cumin, caraway, and chili flakes to create a spice paste.
  • Add the red bell pepper strips and sauté for 5 minutes until they begin to soften.
  • Incorporate the water and salt, bringing the liquid to a gentle simmer. Cover and cook for 10 minutes to develop the sauce base.
  • Place the fish fillets into the sauce in a single layer, spooning the liquid over the top of each fillet.
  • Arrange lemon slices and half of the chopped cilantro over the fish.
  • Cover the skillet and simmer on low heat for 10 to 12 minutes, or until the internal temperature of the fish reaches 63 degrees Celsius (145 degrees Fahrenheit).
  • Garnish with the remaining fresh cilantro and serve immediately.